Gingerbread caramel sauce

Prep 15 min
Total 15 min
Plus 30 minutes cooling time
Makes 1 1/3 cups



1 1/2 cups
1/2 cup
1/2 tsp
1 cup
35% cream, warmed
1/2 tsp


  • STIR sugar, water and salt with a wooden spoon in a medium pot over medium-high to combine. Bring to a boil.
  • COVER and reduce to medium for 30 sec, allowing steam to vaporize any sugar on side of pan. Remove cover and cook until light amber in colour, about 10 min.
  • POUR in a third of the cream and stir gently. Add remaining cream and spice. Cook for 1 min, then reduce heat to medium-low and cook for 2 min.
  • REMOVE from heat and stir in vanilla. Transfer to a bowl and cool slightly, about 30 min.

Gingerbread spice mix: Find the recipe for gingerbread spice mix.

Kitchen Tip: Drizzle warm gingerbread caramel sauce over sticky toffee pudding.

Kitchen Tip: Drizzle leftover caramel sauce on a latte.


Calories 91, Carbohydrates 15 g, Fat 4 g, Sodium 58 mg.
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